Crab Salad With Grilled Portobello Mushrooms And Walnut Vinaigrette
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
37
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Roasted Walnut (chopped)1 tsp
Garlic (minced)1
Salt1 tbsp
Champagne Vinegar3 tbsps
Walnut Oil60 g
WatercressDirections:
1
Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil
2
Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill
3
Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top
4
Garnish with jumbo lump crabmeat